Tuesday, February 15, 2011

Crispy Coated Chicken Strips

This is a quick and easy low carb dish that is one of my favourites. They make a great leftover lunch for the next day or even a quick snack right out of the fridge(tastes pretty good even when it`s cold). This really takes care of any cravings I get for shake 'n bake or coated chicken.




Ingredients:
- Several chicken breasts thawed out
- 1 Cup Crushed Pork rinds
- 2 Tablespoons Unflavoured Protein Powder
- 2 Tablespoons Ground Almonds(Almond Flour)
- 1 Tablespoon Psyllium
- 1/2 Tablespoon Parsley
- 1/2 Tablespoon Onion Powder
- 1/2 Teaspoon Paprika
- Couple shakes of seasoning salt and pepper


- 1 or 2 eggs



Preheat the oven to 375 F


Get these things together


Crush the pork rinds


Mix ingredients for the coating together


Mix it well


Cut your chicken into strips


Add the eggs to the chicken and mix


Take the strips out of the egg and coat them


Get them totally covered


And put them on an oiled pan


Throw them in the oven at 375 F


Take them out 30-40 minutes later or
whenever the chicken is done and the
coating is crispy enough for your taste


Serve with side dish(es) and enjoy!

Wednesday, February 9, 2011

Almond-Flax Fiber Muffins

While experimenting in the kitchen I came up with this recipe that reminds me of a bran muffin a lot. It is great for baking up a bunch to take to work/school for lunches or snacks.


A little butter on top is great


Ingredients
- 1/3 Cup Flaxseed Meal
- 1/3 Cup Ground Almond(Almond Flour)
- 1/3 Cup Unflavored Protein Powder
- 1/4 Cup Sweetener
- 1 Tbsp Psyllium Husks
- 1/2 Tsp Baking Soda
- 1 Tbsp Baking Powder


- 1 Egg
- 3 Tbsp Cream
- 3 Tbsp Oil
- 3 Tbsp Water 



Preheat the oven to 350 F






Combine the dry ingredients




Add the wet ingredients and mix until consistent


Oil the muffin pan(s) you are using


Pour the mix into the muffin pan and throw in oven


Peeking in the oven..


Pull them out after 15 or more minutes
when the muffins have browned


Now give it a try


Make sure to enjoy

Friday, February 4, 2011

Guilt Free Cheesecake

This here is a cheesecake recipe that is a great tasting and makes very convenient treat when cut into slices and then frozen for later. I prefer mine with berries and whipped cream, but it is good enough to eat by itself too.

Great with wild blueberries


For the crust you will need:
  • 1 1/2 Cups Ground Almonds/Almond Flour
  • 2 Tbsp Sweetener
  • 2Tbsp Melted Butter
 For the filling you will need:
  • 2 Packages Cream Cheese
  • 3 Eggs
  • 1/2 Cup Whipping Cream
  • 1 Tsp Vanilla
  • 4 Tsp Lemon Juice
  • 2/3 Cup or so of sweetener(We used 1/2 Cup Splenda, 1/8 Cup of Xylitol, and a bit of Stevia


Start off by making the cheesecake crust. Turn on the oven to preheat at 325 F.




Melt the butter
Then add the almond and sweetener and mix well


Pour crust into cake pan


Press into the bottom of the pan


Throw it in the oven at 325 F for 10-15 minutes


Now grab this stuff
Soften the cream cheese and throw it in a bowl


Beat the cream cheese and add eggs 1 at a time


Add everything else and beat it


Beat until mixed thoroughly


Pull out your almond pie crust


Pour the filling in


Throw it into the oven for an hour at 325F


Pull it out and set it aside to cool and set


It's ready a few hours later after sinking a bit


Enjoy!


I like mine with whipped cream and blueberries


A little sprinkle of xylitol too. Mmmm...